FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fruit63Fruit preserves37Fermented fruit and fruit-derived foods9Adjacent and excluded4Acid and oil pickles3Condiments and enzymatic seasonings3Grain and starch ferments2Vegetable lactic2Garum and fish sauces1Smoked salted and dried foods1Tea cocoa and coffee ferments1
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Whole figs, plums, and other fruit surrounded by golden honey in a clear glass vessel, illustrating the fruit-in-honey practice.

Fruit preserved in honey

Fruit and some other foods were placed in honey in ancient Mediterranean kitchens. The honey's concentrated sugar does the preserving, and wet ingredients weaken it.

Mediterranean
Fruit
Photograph of Preserved lemons in their own juice.

Preserved lemons in their own juice

Lemon wedges are salt-cured under their own juice until the rind softens. Fermentation may begin, but the precise microbial process and safe storage limits for this formula are not established.

North Africa
· Fruit
Photograph of Salt-preserved kumquats.

Salt-preserved kumquats

Whole kumquats are salted and covered with lemon juice, then refrigerated for two weeks. This distinct whole-fruit process is not a renamed lime pickle.


· Fruit
Photograph of Umeboshi.

Umeboshi

Naturally acidic ume fruit salted and sometimes dried in Japan; the salt, the fruit’s own acidity and the loss of moisture supply the preservation, and the preparation is not always fermented.

Japan · Traditional method
· Fruit
Illustrative context for Alutiiq berry storage: salmonberries, seal oil and a seal-stomach container; sources do not establish the final mixture's appearance.

Berries stored in seal oil

Berries, greens and fish eggs were kept in seal oil by Indigenous Alaskan communities. The oil seals the food from air, and the result depends on preparation and the surrounding conditions.

Kodiak Archipelago, Alaska
Fruit